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Grilled Asian beef short rib appetizer

Grilled Asian beef short rib appetizer
Glenn Koenig / Los Angeles Times

Dear SOS: My wife and I had dinner last week at Sage on the Coast in Newport Beach. The Asian barbecue short ribs were delicious. I'd like to make them at home. Could you get the recipe for me? Bob ... Read more

Total time: 25 minutes, plus overnight marinating time for the ribs | Serves 6 to 8

Thai sweet and spicy sauce

  • 1/4 cup sugar
  • 1/3 cup white vinegar
  • 2 teaspoons chile paste
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • 1/3 cup water

Step 1Combine the sugar, vinegar, chile paste, garlic, salt and water. Stir to combine. Cover and refrigerate until needed. This makes three-fourths cup of sauce and will keep, refrigerated, for 5 days.

Short ribs and assembly

  • 2 pounds boneless beef short ribs no thicker than 1/2 -inch
  • 2 cups soy sauce
  • 1 1/2 cups brown sugar
  • 2 tablespoons dry red wine
  • 2 tablespoons toasted ground sesame seeds, divided
  • 3 tablespoons sesame oil
  • 1/4 cup plus 2 tablespoons minced green onion, divided
  • 1 tablespoon chopped ginger
  • 1 tablespoon chopped garlic
  • Thai sweet and spicy sauce

Step 1Combine the beef in a sealable plastic bag with the soy sauce, sugar, wine, 1 tablespoon sesame seeds, sesame oil, one-fourth cup green onion, the ginger and garlic. Close and shake the bag to evenly distribute the contents. Refrigerate overnight.

Step 2Heat a grill over high heat until hot. Remove the meat from the bag and discard the marinade. Grill the beef 1 1/2 to 2 minutes per side for medium-doneness, or to taste. Remove and allow to rest a few minutes.

Step 3Slice the beef crosswise into one-fourth- to one-half-inch strips. Plate each serving with a side of the dipping sauce, sprinkling additional green onions and toasted sesame seeds over the beef for garnish. Serve immediately.

Note: Adapted from Sage on the Coast.


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